Baked Alaska Flambé

saveur.com

Carol C.

subheading: For the ice cream and cake:

Nonstick cooking spray or butter, for greasing

1 1⁄2 cups (13 oz.) nutty ice cream, such as pistachio

11 oz. finely chopped bittersweet chocolate, divided

3 cups (24 oz.) fruity ice cream (not sorbet), such as strawberry

2 cups (20 oz.) vanilla ice cream

1 stick (4 oz.) unsalted butter, plus more for greasing

6 large egg yolks (plus half of a reserved egg shell, gently washed and dried

3⁄4 cup plus 1 Tbsp. (3 oz.) pistachio or almond flour

1⁄2 cup (3 oz.) rice flour

6 large egg whites

3⁄4 cup plus 2 Tbsp. (7 oz.) superfine sugar

subheading: For the meringue topping:

4 large egg whites, at room temperature

3⁄4 cup plus 2 Tbsp. (7 oz.) superfine sugar

Pinch of cream of tartar

Seeds scraped from 1 vanilla bean

1⁄3 cup overproof spiced rum (optional)

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